Posts by tracey1970

I've done it too - no prep required.

I've used Sharpies on fondant pieces that I know will NOT be eaten (I am at the party and don't allow anyone to eat them). However, I have found that lines made with Sharpies will actually "spread" and get very "fuzzy" and distort into...

Besides buttercream piping, I have done letters in royal icing (sometimes tracing a pattern of a letter shape I like under waxed paper). I also really like using tappits, patchwork and JEM cutters, clickstix, etc. - all of which are...

I use one (doctored) cake mix for the ball pan - half the batter in each half of the pan. Never had an issue with that.

My Wilton teacher told us the same. When we were asked to use those sealed packages of Wilton fondant, she told us to sit on them during our drive to the lesson so they would be pliable when we got there.

I've never found that I needed to do much else with the tappits except tap them against the counter (sometimes a little harder than other times...)The patchwork and JEM cutters were a pain in that they recommend using a hat pin to pick...

Never used them - I use tappits or clickstix. I have used patchwork cutters too, but they are a bit more tricky.I have had success with the above cutters mostly because I roll out my fondant mixed with gumtex or plain gumpaste on corn...

I like using Fondarific, and I have just found out that my "local" retailer (Golda's Kitchen in Mississauga, which is still a two-hour drive from my home) is no longer carrying it. I can get it on-line via many US sites, but the...

I have done the royal icing lettering on buttercream and it was fine (same day application). I have had royal icing pieces break down on buttercream before, but that's after a couple of days.I am terrible writing on cakes too. I also...

I wonder how you could easily bite into a cupcake that has a layer of royal icing (even runny royal icing) on it? Wouldn't that still be quite hard and crunchy? I've never tried it - just wondering...